Data Google Scholar
Showing 18,421-18,440 of 36,847 items.
| Title | Nama | # |
|---|---|---|
| Stabilitas Bakteri Asam Laktat Pada Pembuatan Keju Probiotik Susu Kambing | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats. | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in rats | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT DARI KOLOSTRUM KAMBING | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Pengaruh Penambahan Ekstrak Rimpang Kunyit (Curcuma Domestica Val) terhadap Total Bakteri Asam Laktat dan Yeast pada Yogurt Susu Sapi | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Membuat keju, yoghurt, dan kefir dari susu kambing | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Membuat Keju, Yoghurt dan Kefir dari Susu Kambing | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Membuat Keju, Yoghurt, & Kefir dari Susu Kambing | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Physicochemical and stability of goat cheese with mono and mixed culture of Lactobacillus plantarum and Lactobacillus rhamnosus | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Karakteristik Sosis Fermentasi Daging Sapi Selama Fermentasi dengan Starter dari Kefir Pasta | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Others O-084 Microbiological and chemical characteristics of probiotic goat cheese with mixed cultures of L. rhamnosus and L. plantarum | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Chemical and microbiological characteristics of goat milk kefir during storage under different temperatures | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Function of Conjugated π-Electronic Carbon Walled Nanospaces Tuned by Molecular Tiling | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Makalah Bidang Teknologi 1 | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| KADAR AIR, pH dAN FREE FATTY ACID YOGHURT CHEESE PROBIOTIK YANG DISIMPAN SELAMA 30 HARI PEMERAMAN | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| TOTAL MIKROBA, YEAST DAN BAKTERI ASAM LAKTAT YOGURT CHEESE PROBIOTIK YANG DIPERAM SELAMA 30 HARI | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| PENGARUH LAMA PEMUTARAN PADA METODE SENTRIFUGASI TERHADAP KADAR ASAM LAKTAT, pH, DAN KESUKAAN TEKSTUR CONCENTRATED YOGHURT | Dr TRIANA SETYAWARDANI, M.P. | Detil |
| Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milk. | Dr TRIANA SETYAWARDANI, M.P. | Detil |